The Process

Angas Park's natural and traditional art of drying fruit is one of the only methods where the natural flavour and nutritional benefits of the fruit is not lost by today’s modern processing and refining methods.  This allows us to enjoy the benefit of the best fruit all year round.

Apricot Process

  1. Apricot trees are planted on our 150 hectare orchard in South Australia’s Riverland, which also has peaches and prunes.  The fruit is harvested through traditional hand picking to ensure no bruised or irregular Apricots go into Angas Park products.
  2. To produce the highest quality dried fruit, the fresh produce is hand cut and machine cut into halves along the suture line, and placed onto wooden trays for drying.
  3. The Riverland has the ideal hot and dry weather conditions for drying our fruit.  The trays are then placed on grassed drying greens and treated with sulphur to maintain the natural colour, then left for 2 days in full sun, then stacked and shade dried for a further 5–6 days to complete the drying process.  The trays are then emptied into bins ready for the next process.
  4. The dried fruit is transported to our plant for machine washing which ensures it is clean, soft and ready to eat.
  5. Our internationally accredited, world-class production operations include hand sorting of fruit to ensure it meets Angas Park’s high quality standards.  Coupled with laser and optical sorters ensure the best quality product which has met the rigours and requirements for dried Apricots to have the Angas Park seal of approval.
  6. Modern packaging machines within our factory are used to form, fill and seal Angas Park quality dried fruit into our distinctive fresh sealed retail packets which are available throughout Australia and overseas.

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